Southwestern Black Bean, Quinoa and Mango Medley

Just as the weather is finally turning warmer, thoughts of salads, barbeques and lighter fare spring to mind.  I promised myself that we would barbeque more often this summer.  I do enjoy firing up the grill outdoors, and sipping on cool cocktails, but I don’t do it as much as I’d like to.  The very thought of heating up the kitchen when temperatures are soaring in the 90’s should be incentive enough to take the cooking outdoors.

We are finally warming up on the East Coast of the USA, the birds are merrily chirping, daffodils, crocuses and other spring bulbs are vying for attention.  This has got to be one of my favorite times of the year.  After the long, cold and snowy winter, the garden in it’s dormant stage is now slowly waking up, there’s nothing more exciting than digging in the dirt and being surrounded by a sea of color all around.  Based on today’s weather, I thought I’d present a gorgeous, colorful salad, chock full of deliciousness all around.  It is packed with vitamins, fiber, and iron.  The sweetness of the mango and the zesty lime and spicy cumin just enhances it all.  It keeps well in the refrigerator and tastes even better the following day.  I’ve paired it with some grilled salmon and fresh avocado for tonight’s dinner.  I’ve adapted this salad from the website of  A wonderful blog full of flavorful dishes, with half the fat.

Southwestern Black Bean, Quinoa and Mango Medley

  • Servings: 6
  • Print


  • 15-ounce can black beans, no salt added, rinsed and drained
  • 1 cup cooked quinoa (according to package directions)
  • 1 cup fresh or frozen corn
  • 1 small red bell pepper, chopped
  • 1 cup chopped fresh mango
  • 1/4 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1 small jalapeno pepper, seeded and finely diced (I used 2 thin hot Indian/Thai chillies)
  • juice from 1 medium lemon or lime
  • 1 1/2 tbsp extra virgin olive oil
  • 2 cloves garlic, minced (I used less)
  • 1/2 tsp ground cumin
  • 1/2 tsp chipotle chile powder
  • 1/4 tsp ground tumeric


  1. Mix together the beans, quinoa, corn,  bell pepper, mango, onion, cilantro and jalapeno in a mixing bowl
  2. Whisk together the lemon juice, olive oil, garlic, cumin, chipotle powder and tumeric in a small bowl.
  3. Drizzle over the mixture and toss.  Refrigerate until ready to serve.





I paired the hearty quinoa salad with a Salmon Bake and Pecan-Crunch Coating.  At first, I sprinkled lemon pepper seasoning to flavor the salmon steak.  I then made a mix of dijon mustard, butter, ginger, honey and brushed it over the salmon. I then combined breadcrumbs, chopped pecans and dill and spooned it over evenly across the top of the salmon.  I baked it for a few minutes till the fish flaked easily when tested with a fork.  Oh and the purple you see are leftover purple onions that I grilled with the fish.  This was indeed a taste of things to come, it screams summer and lighter fare don’t you think?


IMG_3118Hopping on to Fiesta Friday #62 hosted by the amazing Angie and her co-hosts, Jess@ Cooking is my sport and Prudy@ Butter Basil and Breadcrumbs.  Thanks everyone, and a very Happy Easter to all.

36 thoughts on “Southwestern Black Bean, Quinoa and Mango Medley

  1. I love this type of salad Loretta, especially alongside a good steak or maybe a burger (actually any time of the year). I like the addition of quinoa in this salad and all the bright colors. Nice pictures too. I got “yelled at” if I cooked for too long in the kitchen during hot months – unless it was for one of Gene’s desserts 🙂

    Liked by 1 person

    1. Thanks Judi. It was such a great lighter meal and the ingredients all went so well together, the addition of quinoa really made it too. I’ll have to definitely take my kitchen outdoors this summer. Thanks for stopping by, I’m waaaay behind in the blogging world these past couple of weeks. 🙂 I hope you had a good Easter.


    1. Thanks Naina, nothing spells lighter meals than an array of vegetables and quinoa does it? The salmon was yummy, perhaps I’ll grill it outdoors when summer gets here. I hope you had a good Easter, I’m waaaay behind in my blogging world, got a lot to catch up on and I haven’t had a chance to get to my “Reader” in a while. I’ll check your blog out soon.


  2. Very healthy and delectable salad/meal. I can see that it goes well with fish too.
    (BTW Loretta, my blog has moved to a new self-hosting site. I published a post a few hours ago. Can you see it in your Reader? If you do, I’m glad. If not, and you are interested to sign up for e-mail notifications, please do so at Thanks, 🙂

    Liked by 1 person

    1. Thanks Fae. And yes, I did know that you’d moved to a self-hosting site. I’ve not been able to get to my Reader for the past week, just because I’ve been so busy. I have however got you on FB, so I can easily see what you’ve posted there and then link to your blog that way. Good luck, looking forward to checking out your latest creations.

      Liked by 1 person

    1. Thanks Skd….this will surely be repeated in the warmer months. If Selma is not back to you today, let me see if I can help you with embedding the recipe. Send me your email address, and I’ll tell you the steps again. For some reason, the actual [/recipe] is showing on top and below… but the PRINT button turned out just great – but when I went to print it, it just showed me the title?

      Liked by 1 person

      1. That’s so very kind of you loretta. I would love it if you could help me with the embedding. I have sent my email address to you.
        Hugs and Regards


  3. Gorgeous salad, Loretta! It’s so Springy with it’s gorgeous colors. 🙂 Delicious ingredients too. the sweet mango is a nice flavor contrast to the hot peppers. Yummy!

    Liked by 1 person

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